Thursdays Are For Cooking

| June 23, 2022 | 13 Comments

Okay, it’s nearly high summer and the livin’ isn’t easy this year, is it?  Still, we should be able to get some kind of good out of it, considering that no one is taking the mopes in a Certain City seriously any more. It’s a pathetic time when you realize that your cat or dog is smarter than what or who is supposed to be governing something, but really, people: this, too, shall pass.

Yeah, it will. So far, someone has been labeled “the worst ever”, and here I thought that title belonged to Tricky Dick back in the day, or that grinning mope Jimmy “Who”?  But I digress.

Now, I didn’t show up wanting to rant but we’re in a recession, which the mopes in WDC deny vehemently exists. That was the word today. It is not happening. The problem withe denial like this is that it is spouted out by people who could buy a year’s worth of groceries for everyone in my county and still have money left for next year.

Now, since I know that some of you like to go fishing, I thought I’d pull out a recipe for cooking trout (and likely other fish, too). I’m also sure that some of you probably have an even better recipe for cooking freshwater fish than this one. When I used it, it turned out well and even though I don’t care for fish, I recommend this one. (That other piece of fish up in the photo is salmon.)

I may even go fishing some time this summer, if things work out that way.

Cooking Trout/Fish Recipe

 Ingredients:

  • 4 tablespoons butter
  • 2 skin-on trout fillets (6 to 8 oz. each)
  • Salt and pepper
  • 4 sprigs thyme
  • 2 small lemons, 1 thinly sliced and 1 juiced
  • 1 tablespoon finely chopped flat-leaf parsley

Directions

Step 1

In a large (10- to 12-inch) cast-iron skillet, melt the butter over medium-high heat. Season the trout with 1/2 tsp. each salt and pepper. Place the trout, skin side down, in the skillet. Scatter with the thyme and lemon slices.

Step 2

Cook the trout, spooning the butter from the bottom of the skillet over the fish often, until just cooked through (do not flip), about 5 minutes. Transfer the fish and lemon slices to a serving plate.

Step 3

Remove the skillet from the heat and stir in the lemon juice, scraping up any browned bits from the bottom of the pan. Add a bit more butter, if you like. Spoon the pan sauce over the fish. Top with the parsley. Plate it, and enjoy it.

So, yes, if we’re in a recession (and I believe that we are) and you have any way at all to economize and still be comfortable, do whatever it takes to get there. And don’t let the gubmint mopes get you down. Just because the Idjits over there in The Swamp have their heads in the sand doesn’t mean the rest of us do.

Have a good weekend. Take your kids/grandkids fishing. Make it clear where their food really comes from, because it does not come from the store.

Category: "The Floggings Will Continue Until Morale Improves", 2020 Election, Cooking

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ninja

Ex..You wrote:

“Just because the Idjits over there in The Swamp have their heads in the sand doesn’t mean the rest of us do.”

YEP!!

Thank You for another mouth watering recipe!!

KoB

MMmmmmmmmmmMMMMMMM, Child please and pass the Honey Hush puppies!!!!! And my my my my we shorely be dam am, am be dam am been missing these threads. Way to go, coming back with the FIRST dish as delectable fish. Lubs me some lemon buttered finned beasts. Waaaaay yonder too hot to go to the pond right down the road (102 in the shade right now, HI “feels like” 107), but Good Lord willing, Imma slipping off ’bout Sunday to a bigger lake with shaded, deep coves, and work over some perch/bream/crappie beds. Depending on how many we catch as to whether we use the skillet or deep fry method.

Y’all did notice that, like all good recipes, this one started off with “…cast iron skillet…”

Thanks, Ex, and again, Welcome Home Mi’Lady. Let’s eat!

AW1Ed

Mmmm, thanks Ex! Side include Silver Queen corn on the cob, and sliced tomatoes with feta cheese, olive oil and shredded basil for a perfect summer meal.

Tallywhagger

I haven’t seen trout for sale in years… maybe it’s not popular in Massachusetts. Lots of saltwater faire. I could always find fresh water trout in Maryland, Virginia, Louisiana, Texas and Arkansas.

Fresh water trout is delicious and your recipe sounds perfect.

Graybeard

I’ve been waiting for Ex’s post until I shared the cake I made for Mrs. GB this year. Forthwith:

Williamsburg Orange Cake

2 ½ c all-purpose flour
1 ½ c sugar
1 1/s tsp soda
¾ tsp salt
1 ½ c soured milk
½ c butter (not oleo) softened
¼ c Crisco shortening (don’t even dare to try a lesser shortening)
3 eggs
1 ½ tsp vanilla
1 c raisins, cut up
½ c finely chopped Texas pecans
1 tbsp grated orange peel

Heat oven to 350º
Grease and four two 9” baking pans

Measure all ingredients into large mixer bowl
Beat ½ minute on low speed, scraping bowl constantly.
Beat 3 minutes high speed, scraping bowl occasionally.
Pour into pans.
Cook 30 to 35 minutes or until a matchstick inserted into cake comes out clean.

Graybeard

When layers cool cover with:

Williamsburg butter frosting

½ cup soft butter (don’t make me say it again)
4 ½ c confectioners’ sugar
3-4 tbsp orange juice
2 tsp grated orange peel.

Blend butter and sugar.
Stir in orange juice and grated peel.
Beat until smooth

Tallywhagger

No, I cannot do it! Someone else will have to put it in the second stick. Argh, I might go with some sour cream to build’er up. Maybe some cream cheese? Ah well, if it’s for a wedding cake or some similar major event and so long as it is not defiled Land’O’Lakes butter without an Indian Princess then it could be thinkable!

Butter comes along,
You must Whip it,
Whip it good!

ninja

Graybeard:

Give you one guess which recipe we just printed and are going to make this weekend along with Ex’s recipe… 😉  😎 

Just need to make a quick run to a local Mom and Pop Grocery shop to get the Crisco (We got the hint!!)

Thank You for sharing…!!

Tallywhagger

Soured milk, as in buttermilk, or add some vinegar? Haha, you can still buy lard. Don’t let on to anyone that used it… but they’re gonna love it 🙂

I used to make “from scratch” cakes for special people. Your recipe sounds good enough to make me think about getting a couple of oranges and cleaning up the grater. Alas, I am an easy touch for almond extract–probably that Louisiana upbringing!

Graybeard

For pancakes, I’ve used soured milk, using vinegar to sour it, and compared it to using buttermilk. I couldn’t tell the difference in the cooked product, and I much prefer to drink buttermilk when I have it.
I have also used regular milk that soured in the jug, it was just as good.

I thought about lard, but don’t think any but us Southern-by-the-grace-of-God folks use it. Went with the next best thing.

The defiled Land-O-Lakes is a great loss to all.

This is a good, moist cake fit for special occasions. Mrs. GB wants me to make it again sometime – say Thanksgiving or Christmas.

If one grates the orange peel, my recommendation is leave it on the orange. I used the peel from an orange I’d had for lunch and saved for the occasion, and nigh-bouts got my fingertips grated as well.

Graybeard

I don’t remember who said it, but I’d have to agree that no one ever lost money by over-estimating the stupidity of people.